I had my goddaughter staying and she was really keen to cut down on the amount of meat she was eating so during the 6 weeks she was here we tried lots of vegetarian and vegan food. We weren’t interested in making ingredients look or taste like meat – we wanted to show off vegetables in their own right and it was really surprising to me how much I enjoyed them. So much so in fact that I am still eating far less meat even though she has now gone home.
I have cooked this now for quite a few meat eating friends and they have all asked for the recipe. I normally make it in individual portions using enamel pie tins and it can be made in advance and kept in the fridge or even frozen till you want to do the final oven cook so it is perfect for entertaining. Please don’t be put off by the length of the recipe it is actually very simple If you want to make this vegan there are really good vegan “cheese” alternatives. In this recipe I’ve use the violife brand of mozzarella and parmesan with great results
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